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PREP TIME: 15 minutes
ACTIVE TIME: 30 minutes
1 bunch broccoli, chopped into florets
2 tablespoons sesame oil
Salt and pepper to taste
¾ cup tahini (gluten-free if necessary)
3 tablespoons tamari (gluten-free if
2 tablespoons brown rice vinegar
1 to 2 tablespoons sriracha (or other hot
1 tablespoon maple syrup
1 teaspoon ground ginger
½ teaspoon garlic powder
One 12-ounce package buckwheat soba
noodles (or vegan angel hair pasta or
spaghetti; gluten-free if necessary)
1½ cups frozen shelled edamame
2 large carrots, peeled and julienned
Sesame seeds
Chopped green onions (green and white
1. Preheat the oven to 425°F. Line a
baking sheet with parchment paper or a
silicone baking mat. Spread out the
broccoli on the sheet and drizzle with the
sesame oil, then add salt and pepper. Toss to fully coat. Bake for 15 to 20 minutes, until tender with
slightly crispy edges, tossing once halfway through. Remove from the oven and set aside.
2. While the broccoli is roasting, fill a large pot with water and bring to a boil.
3. While you’re waiting for the water to boil, you can make the sauce: Combine the tahini, tamari,
vinegar, sriracha, maple syrup, ginger, and garlic powder in a medium bowl and stir until combined and
smooth. Set aside.
4. Once the water is boiling, add the noodles and cook according to the package instructions until al
dente. About 1 minute after you add the noodles to the water, add the edamame. Once the noodles are
done, drain and rinse the noodles and edamame with cold water, then drain again. Transfer to a large
serving bowl. Stir in the sauce. Add the carrots and roasted broccoli and stir to combine. Serve topped
with sesame seeds and green onions. Leftovers will keep in an airtight container in the fridge for 1 to 2